Slow-Cooked Braised Beef and Pork Ragu Recipe

The best braised beef and pork ragu recipe provides pure comfort when you want something hearty that fills the house with mouthwatering aromas.

Slow-cooked meats become incredibly tender while developing deep, savory flavors that satisfy everyone at the table.

Perfect for cozy weekends or special dinners, this dish captures family and friends together over a meal worth savoring.

Rich and warming, it's ideal during colder months but welcome any time hunger strikes for something substantial.

You can count on leftovers tasting even better the next day as flavors continue to meld.

Making a homemade sauce from scratch feels rewarding and tastes worlds apart from anything store-bought.

Why Braised Beef and Pork Ragu Is Worth the Time

• Hearty Comfort: This ragu turns simple ingredients into a rich, satisfying meal that will warm your entire family around the dinner table.
• Flexible Cooking: The slow simmering method means you can do other tasks while the sauce develops deep, complex flavors without constant attention.
• Budget-Friendly Feast: Ground beef and pork create a delicious protein-packed sauce that stretches to feed several people without breaking the bank.
• Freezer-Friendly Bonus: Extra portions store beautifully, giving you a delicious backup meal ready whenever dinner plans get complicated.

What Ingredients Build a Rich Beef Pork Ragu

• Ground Beef (1 lb): Lean protein that provides rich, hearty flavor for your ragu.
• Ground Pork (1 lb): Adds depth and tenderness to the meat sauce.

• Celery (1 and half cups): Brings a subtle, fresh crunch to your sauce.
• Carrot (1 and half cups): Adds natural sweetness and depth of flavor.
• Onion (1 and half cups): Creates a robust, aromatic base for your ragu.

• Passata Tomato Puree (2 x 680g): Smooth, rich tomato foundation for your sauce.
• White Wine (1 cup): Adds complexity and helps tenderize the meat.
• Tomato Paste (4 tablespoons): Intensifies the tomato flavor.
• Half and Half (1/4 cup): Creates a creamy, velvety finish to your ragu.

• Rosemary (4 sprigs), Thyme (4 sprigs): Bundled as bouquet garni for aromatic depth.
• Oregano (1 tablespoon): Provides classic Italian herb flavor.
• Salt (1 tablespoon): Enhances overall seasoning.
• Black Pepper (1 tablespoon): Adds subtle heat and warmth.

• Parmesan Rind (2): Adds rich, salty umami to the sauce.
• Parsley: Fresh garnish to brighten the dish.

• Pasta (10 oz): Perfect base for serving your hearty ragu.

What You’ll Need to Cook Braised Beef and Pork Ragu

• Large pot or Dutch oven: A heavy-bottomed pot that can handle long, slow cooking and distribute heat evenly for your ragu.
• Chef’s knife: A sharp blade to chop your vegetables precisely and quickly.
• Cutting board: A sturdy surface where you’ll prepare all your ingredients safely.
• Wooden spoon: Perfect for stirring your ragu and scraping those delicious browned bits from the bottom of the pot.
• Measuring cups and spoons: Helpful for getting your ingredient quantities just right.
• Kitchen twine: Essential for tying your fresh herbs into a neat bouquet garni.
• Colander: Great for draining your cooked pasta before serving the ragu.
• Grater: Useful for grating fresh parmesan cheese over your finished dish.
• Ladle: Lets you serve your ragu smoothly over pasta without making a mess.

Braised Beef and Pork Ragu Instructions

Braising Tips for Beef and Pork Ragu

• Get a deep, rich flavor by allowing ground beef and pork to develop a golden crust before stirring, which locks in your delicious meat juices.
• Chop carrots, celery, and onions into uniform small pieces so they melt perfectly into your ragu’s rich sauce.
• Select a dry white wine that complements the meat’s robust flavor, enhancing your sauce’s overall depth and complexity.
• Keep your ragu at a gentle simmer, not a hard boil, which helps break down meat fibers and create a tender, melt-in-your-mouth texture.
• Stirring half and half at the end creates a luxurious, creamy consistency that softens the sauce’s intense tomato and meat flavors.

Which Beef and Pork Ragu Variations to Try

• Slow Cooker Ragu: Transfer all ingredients to a slow cooker and let it simmer on low for 6-8 hours, which helps break down the meat and develop deeper flavors for your convenience.
• Vegetarian Protein Swap: Replace ground beef and pork with crumbled firm tofu or lentils, reducing meat content by the same weight and adjusting seasoning to match your plant-based preference.
• Gluten-Free Herb Option: Swap bouquet garni string for a reusable mesh tea bag, ensuring your herbs stay contained without wheat-based twine for sensitive dietary needs.
• Quick Weeknight Version: Use pre-chopped mirepoix vegetables and ground meat to cut preparation time by half, making this hearty sauce more accessible when your schedule feels tight.

How to Present Beef and Pork Ragu

• Pasta Pairing: Choose thick, ridged pasta like rigatoni or pappardelle to hold this rich, meaty sauce perfectly.
• Serving Temperature: Serve the ragu steaming hot, straight from the pot for maximum flavor and comfort.
• Wine Companion: Pour a robust red wine like Chianti or Sangiovese that stands up to the deep, hearty meat sauce.
• Garnish Trick: Sprinkle fresh chopped parsley and extra grated parmesan right before serving to boost the dish’s brightness and texture.

How Should Braised Beef and Pork Ragu Be Stored

• Store your leftover ragu in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and taste even better the next day.
• Freeze portions of the ragu in freezer-safe containers or zip-top bags. When your cooking mood strikes, thaw overnight in the refrigerator and reheat gently on the stovetop.
• Reheat the ragu slowly in a covered saucepan over low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the sauce seems too thick.
• Transform your leftover ragu into a quick shepherd’s pie by topping it with mashed potatoes and baking until golden and bubbly.

Braised Beef and Pork Ragu FAQs Explained

Braised Beef and Pork Ragu Recipe

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4.8 from 40 reviews

• Total Time: 2 hours 15 minutes to 3 hours 15 minutes
• Yield: 5 to 6 1x

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Description

Braised Beef and Pork Ragu delivers pure comfort straight from an Italian kitchen, warming your soul with rich, slow-cooked meat sauce. Tender shredded proteins mingle with aromatic herbs, creating a hearty pasta companion that feels like a warm embrace from Nonna.

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Ingredients

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Proteins:

• 1 lb lean ground beef
• 1 lb ground pork

Vegetables:

• 1.5 cups celery
• 1.5 cups carrot
• 1.5 cups onion
• 2 x 680g passata tomato puree
• 4 sprigs rosemary
• 4 sprigs thyme
• 1 tablespoon oregano
• Parsley

Liquids and Seasonings:

• 1 cup white wine
• 4 tablespoons tomato paste
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 parmesan rind
• ¼ cup half and half
• 10 oz pasta

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Instructions

1. Dice 1½ cups each of celery, carrot, and onion into uniform small pieces, creating a consistent vegetable base for your ragu.
2. Heat a large pot over medium-high heat and brown 1 lb ground beef and 1 lb ground pork for 8-10 minutes, breaking the meat into small crumbles as it cooks.
3. Add prepared vegetables to the browned meat, stirring constantly for 4-5 minutes until they become slightly translucent and fragrant.
4. Pour 2 jars (680g each) of passata tomato puree, 1 cup white wine, and 4 tablespoons tomato paste into the pot, mixing thoroughly with the meat and vegetables.
5. Create a herb bundle by tying 4 rosemary and 4 thyme sprigs together with kitchen twine, then drop the bouquet garni into the sauce.
6. Season the ragu with 1 tablespoon each of oregano, salt, and black pepper, stirring to distribute the spices evenly throughout the mixture.
7. Add 2 parmesan rinds to the pot for depth of flavor, then reduce heat to low and cover, allowing the sauce to simmer gently for 2½ hours.
8. Stir the ragu every 30 minutes to prevent sticking and ensure even cooking of the meat and vegetables.
9. Remove the herb bundle and parmesan rinds after cooking, then stir in ¼ cup half and half to create a rich, creamy texture.
10. Cook 10 oz of pasta according to package instructions, then ladle the ragu generously over the noodles.
11. Garnish with fresh chopped parsley and serve immediately while the sauce is hot and aromatic.

Notes

• Swap ground beef and pork for ground turkey or lamb to create different flavor profiles and accommodate dietary preferences.
• Let the ragu simmer slowly to develop deep, rich flavors and tenderize the meat completely.
• Remove excess fat from the meat after browning by carefully draining the pan before adding vegetables.
• Store leftover ragu in airtight containers for up to 4 days, or freeze portions for convenient future meals that reheat wonderfully.

• Prep Time: 15 minutes
• Cook Time: 2-3 hours
• Category: Beef
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 5 to 6
• Calories: 455 kcal
• Sugar: 7 g
• Sodium: 950 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 85 mg